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Creamy Mostaccioli with Sugar Snap Peas

  • 8 oz.s mostaccioli or corkscrew macaroni
  • 2 cups fresh sugar snap peas, halved crosswise
  • 8 oz.s cooked pork
  • 1 2/3 cup Thyme-Mushroom Sauce (recipe follows)
  • 1 large tomato, seeded and chopped
  • Shredded smoked mozzarella or Parmesan cheese (optional)

In a Dutch oven or large saucepan cook pasta in boiling salted water according to package directions. Add peas the last 2 minutes of cooking. Drain. Meanwhile, cut pork into match-stick-size strips. In a medium saucepan heat Thyme-Mushroom Sauce, adding water if the sauce seems too thick. Add meat, heat through. Gently stir in tomato. Remove from heat. To serve, turn pasta mixture into a serving bowl, top pasta and snap peas with mushroom sauce. If desired, sprinkle with cheese. Makes 4 main-dish servings. THYME-MUSHROOM SAUCE 6 oz. halved or cut-up fresh mushrooms 1/2 cup chopped onion 2 cloves garlic, minced 1 1/2 tsp. snipped fresh thyme or 1/2 tsp. dried thyme, crushed 1/2 tsp. salt 1/4 tsp. pepper 2 Tbsp. margarine or butter 1 12-oz. can (1 1/2 cups) evaporated skim milk 4 tsp. cornstarch 1/4 cup dry white wine In a large skillet cook mushrooms, onion, garlic, thyme, salt, and pepper in hot margarine or butter till tender. Stir together milk and cornstarch, stir into skillet. Cook and stir till thickened and bubbly. Add wine, cook and stir for 2 minutes more.

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